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Reply to "What am I doing wrong?"

Would like to share my most recent brisket result. Packer choice, 8.75 lbs. Started at 200 after 6 hrs changed to 225 until 192,FTC for one hr. What I did differently was the wood combination. Used 2oz hickory, which I rarely use, and also 2 oz white oak. The smoke flavor was fantastic. The oak seemed to "soften" the hickory. Amerique, for about 18 hours. The point was perfect, but the flat was fine but still not tender as I would like to have it.
Try some oak with the hickory!
The next day, leftovers were terrific, smoke taste was stronger, but not as strong as similar weightings with pecan and apple!
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